Friday, July 31, 2015

Shirlene's Spicy Potato Salad

My dear dog park friend Shirlene Olsen made this salad and brought me some. It was so good that I needed to include the recipe here. She originally got if from the Harmon's "Food for Thought" -summer edition 2015 magazine. Feeds 6-8 people. Including setting time, takes about 2:30.

Ingredients:
 3 lbs small red potatoes, diced large, skin on
1 cup ranch dressing
1 cup sour cream
2 chipotle peppers, minced
1 T adobe sauce
1/2 cup red onion, chopped fine
1 cup shredded cheddar cheese
8 slices bacon, cooked and crumbled
3/4 cup parsley, chopped
salt and pepper to taste

Place potatoes in a large pan and cover with water by 1". Add a large pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook just until potatoes can be pierced with a fork (10-15 minutes), then drain.

Place remaining ingredients in a large bowl and stir to evenly mix. Add potatoes and toss to combine.

Refrigerate for at least 2 hours prior to serving.

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